Crock-pot Enchiladas

This was such an easy and tasty meal! I put this one together on Saturday morning when I woke up and we had a warm, filling lunch just a few hours later. Kenneth likes his served as a dip with tortilla chips, and I like mine with some Spanish rice and corn or steamed vegetables. Kent thought this one was really good too! Just 4 simple ingredients and you're ready to go. If you have leftover cooked chicken, this is a great way to use it. The original recipe calls for shredded chicken, but I used 2 chicken breasts and cubed them, then cooked it about half way (leaving it still pink in the middle) before adding it to the dish so it could finish cooking in the crock-pot  and I thought the larger pieces were a nice contrast to the very soft texture of the rest of the dish - you can do it either way, or use ground beef or turkey if preferred.

For the enchilada sauce, I used a seasoning packet but prepared it with a 16 ounce can of tomato sauce and 1 1/2 cups of water (instead of the 8 ounces of tomato sauce called for on the packet). Use your favorite, canned or packet - just make sure to use a little extra tomato sauce if you use a packet so there's enough for the full recipe.

For the tortilla layers, I would lay two down, edges touching, then break the 3rd one in half and cover as much of the open space as possible. This seemed to work well to evenly distribute them.

The end result was a warm, filling meal that was super convenient and we all enjoyed it!

All layered, and ready to cook on low!

After cooking on low for 4 hours.

Served up and ready to enjoy!

Crock-pot Enchiladas slightly adapted from Life As A Mom

Ingredients
nonstick cooking spray
3 cups enchilada sauce
9 small round corn tortillas
2 cups cooked, cubed chicken
2 cups grated cheddar cheese

Instructions

1. Spray crock-pot liner with non-stick cooking spray.
2. Pour 1/4 cup enchilada sauce in bottom of crock. Place 3 tortillas on top of sauce. Spread half of the chicken and a 1/3 of the cheese over tortillas. Repeat with 1/3 of the remaining sauce, 3 tortillas, the remaining chicken, and half of the remaining cheese. The final layer should be half of the remaining sauce, the last 3 tortillas, the rest of the sauce and then the rest of the cheese on top.
3. Cover and cook on low for 4 hours.